1-First, process the roasted pistachios in a food processor until finely ground, then add olive oil and blend into a thick, coarse paste for even flavor distribution.

2-Next, cream the softened butter with brown and granulated sugars until the mixture is pale and fluffy, building a solid base for your dough.

3-Beat in the egg, vanilla extract, and almond extract until fully combined, adding moisture and binding the ingredients together.

4-Now, mix in the pistachio paste to the butter mixture, incorporating that nutty essence deeply into the dough.

5-In a separate bowl, whisk together flour, matcha powder (if using), baking soda, and salt, then fold into the wet mixture until just combined to keep the texture light.

6-Fold in the chopped dark chocolate chunks evenly throughout the dough, ensuring every bite has that perfect melty surprise.

7-After mixing, cover and refrigerate the dough for at least 2 hours to enhance flavor and improve texture, which is crucial for chewy cookies.

8-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.

9-Scoop the dough using a cookie scoop, spacing the portions about 3 inches apart on the sheets, then sprinkle ground pistachios on top for added crunch.

10-Bake the cookies for 10-12 minutes until the edges turn golden while the centers stay soft, then let them cool on the baking sheet for a few minutes before transferring to a wire rack.